Here is Lucy, a member of our Tuesday packing crew. Eager to come up with healthy and easy cooking ideas, she made for us this delicious celeriac mash. The fennel pesto is a bonus and goes very well with it. Can’t recommend it enough!
Ingredients for the mash:
- 1 head celeriac
- 1 small onion or shallot
Ingredients for the pesto:
- 80-100g fennel fronds
- 1-2 cloves garlic
- handful of parsley
- lemon juice
From the cupboard:
- Double cream
- salt and pepper
- cumin
- walnuts
- cheddar
- Olive oil
Method:
- Peel the celeriac and chop into cubes. Steam or boil with the onions until cooked.
- Drain all but a small amount of cooking liquid
- Blend with double cream, cumin, salt and pepper.
- Using blender whizz together all the ingredients for the pesto plus cheddar, walnuts and olive oil. Season with salt and pepper and serve on a bed of celeriac mash.
Bon appetit!